Fresh Raspberry Hand Pies

These vegan Fresh Raspberry Hand Pies are great for a quick and easy dessert or sweet breakfast or brunch item. You might even get your kids to assemble these!  These are also great for taking to the beach for a little sugary pick-me-up. Not too sweet, the pie is filled with fresh raspberries and raspberry preserves, with a puff pastry crust.  I sprinkled the tops of mine with turbinado sugar, so they wouldn’t be bare, but you can make this nice Easy Vegan Sugar Glaze to drizzle them with, also.

Updated recipe and photos December 1, 2019.

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Fresh Raspberry Hand Pies

Quick and easy handheld pies are perfect for a quick breakfast or brunch item, and an easy dessert. These also make a great finger food snack for the beach.

Course

Dessert, Snack

Keyword

fresh raspberries, puff pastry, raspberries, raspberry preserves

Prep Time

20 minutes

Cook Time

30-35 minutes

Servings

5-inch pies

Ingredients

• 1/2 cup fresh raspberries
• 1/2 cup raspberry preserves
• 2 10-inch sheets puff pastry thawed

Course Dessert, Snack Keyword fresh raspberries, puff pastry, raspberries, raspberry preserves Prep Time 20 minutes Cook Time 30-35 minutes Servings 5-inch pies Ingredients 1/2 cup fresh raspberries 1/2 cup raspberry preserves 2 10-inch sheets puff pastry thawed

Instructions

To prepare the dough:

1. Preheat the oven. Line a baking sheet with parchment paper. Thaw and unfold two sheets of puff pastry. With a pizza cutter or sharp knife, cut each sheet into four 5-inch squares. Place the squares onto the prepared baking sheet. If all of your dough squares won't fit with the squares unfolded, just add them in as you can as you fold and crimp the pies.

   

To prepare the filling:

1. In a small mixing bowl, stir together the fresh raspberries and the raspberry preserves, mashing the raspberries as you go.

   

To assemble the pies:

1. Place 2 tablespoons of filling in the middle of each dough square and fold over diagonally from corner to corner. Use a fork to crimp the edges on the two seamed sides. Brush the tops of the pies with nut milk (I only used a tablespoon of milk). Use a small knife to cut two or three 1/2-inch vents in the top of each pie (I made the cuts before folding the dough over and crimping).

   
2. Bake 30 -35 minutes or until the tops and edges are golden brown. Allow to cool for 10 minutes. After the pies have cooled, drizzle with powdered sugar glaze, if desired. Serve warm. For breakfast, these can be refrigerated and reheated in the oven or microwave.

   

Recipe Notes

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